May 15- May 21, 2016

Market Outlook


The lettuce market has declined with better supplies coming on. We are seeing good quality on inbound this week.


Romaine, Romaine hearts, along with green and red leaf markets remain elevated. We are seeing mostly good quality on inbound.


The broccoli market is steady. Quality has been good on inbound.


The cauliflower market is on the way back up. Quality has been very good.


The carrot market has moved up again for next week, with Georgia tightening up we are seeing a higher cost out of Texas.


The celery market is mostly steady in California. We are seeing good quality on inbound.


Production continues to increase in the northern growing areas and we are seeing quality improve as well. Costs will be lower for next week.


The Idaho potato market has continued to strengthen on the larger sizes for next week and smaller potatoes will soon follow as the Idaho market is expected to increase thru the summer months.


The onion market is steady for next week. We will likely start to see some relief over the next two weeks.


The California lemon market is higher again with supplies continuing to tighten up. Quality on the fruit has been fair to very good. California Navel oranges are in pretty good supply on large fruit, but small fruit is very short. We are seeing great quality on inbound. Valencia’s are available, but at higher costs. The Lime market remains high with very few crossings from Mexico. We are seeing mostly good quality on inbound.


The cucumber market has stayed strong for next week with lower volume from the east coast. Overall quality has been fair to good.


The green pepper market has seen some strength going into next week, sizing and quality has been getting better.


The round tomato market is about at bottom with very good supplies and quality coming on in Florida. The Grape tomato market is depressed and costs are on the bottom. Cherries are steady and near the bottom. The Roma market is steady with good supplies out of both Florida and Mexico.







Recipe of the Week

Parmesan Roasted Potatoes


4 cups cubed Yukon Gold potatoes

3 tbsp olive oil

1/2 tsp garlic salt

1/2 tsp salt

2 tsp paprika

1 tsp pepper

4 tablespoons freshly grated Parmesan cheese


Preheat your oven to 425 degrees.

Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking

Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.

Transfer the baking dish into the oven and bake for 15 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.

Season with an little dusting of sea salt and extra parmesan cheese and serve.